PESTO, GOAT CHEESE, AND SUN-DRIED TOMATOES QUICHE
Pesto, goat cheese and sun-dried tomatoes come all together in this quiche that I created myself. This is a perfect combination of flavors that will make you appear like a chef when you serve this plate to your friends.
Provided by Il Max
Categories Breakfast and Brunch Eggs Quiche
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spread pesto evenly in the bottom of the pie crust. Sprinkle goat cheese over pesto.
- In a large bowl, beat together eggs, half-and-half cream, and flour. Season with salt and pepper. Pour over goat cheese in pie crust. Arrange sun-dried tomatoes on top.
- Bake in preheated oven for 30 minutes, or until done.
Nutrition Facts : Calories 221.8 calories, Carbohydrate 13.1 g, Cholesterol 80.6 mg, Fat 16.1 g, Fiber 1.2 g, Protein 6.6 g, SaturatedFat 5.3 g, Sodium 235 mg, Sugar 0.3 g
PESTO QUICHE
This healthy pesto quiche with sundried tomatoes, Parmesan, and spinach is a delightfully healthy quiche recipe perfect for a weekend brunch.
Provided by Erin Clarke / Well Plated
Categories Breakfast
Number Of Ingredients 11
Steps:
- Prepare the pastry crust according to the recipe directions (note: the recipe will yield 2 crusts. Feel free to either half the recipe or freeze the second half for a later time).
- Preheat the oven to 425 degrees F. Roll the dough into a 12-inch circle, then fit it into a 9-inch pie plate (not deep dish). Trim the crust so it overhangs the plate edge by about 1 inch all the way around, then tuck the edges under at the plate edge and crimp with your fingers or a fork.
- Prick the bottom of the crust all over with a fork at 1/2-inch intervals, then line the plate with foil or parchment paper. Fill with dry beans, uncooked rice, or pie weights, ensuring that the beans or weights are all the way up against the edges of the pan. Set on a rimmed baking sheet, then bake for 15 minutes. Remove the lining and weights. If the crust has puffed up in spots, gently press it back down with a fork. Bake, uncovered, for 8-10 additional minutes, until the bottom of the crust is lightly golden. Remove from oven and set aside. Reduce the oven temperature to 375 degrees F.
- Meanwhile, place the sundried tomatoes in a small bowl and cover them with boiling water. Let sit for 5 minutes to rehydrate, then drain and pat dry.
- In a large bowl whisk together the eggs, egg whites, milk, Greek yogurt, pesto, salt, and pepper. Then, stir in the spinach, Parmesan, and sundried tomatoes.
- With the pie plate still on the baking sheet, carefully pour the filling into the prebaked crust.
- Bake until the quiche is puffed and the center is set but still a little jiggly, 40 to 50 minutes. If the crust starts to brown too quickly as the quiche bakes, wrap the edges of the pan with foil to protect it. Let quiche cool on a wire rack for 15 minutes. Slice and serve warm or at room temperature.
Nutrition Facts : TransFat 1 g, ServingSize 1 (of 6), Calories 292 kcal, Carbohydrate 21 g, Protein 14 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 132 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 7 g
TOMATO PESTO QUICHE
This is a delicious tomato quiche. I've included a healthy pie crust that goes well with the quiche but for quick preparation you can use a store bought pie crust.
Provided by luvmykids
Categories Cheese
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F.
- Chill oil in freezer for 10 minutes or until very cold.
- In a large mixing bowl, combine the flours and salt. Whisk together until well combined. Set aside.
- Remove the oil from the freezer and drizzle into the flour mixture. Using a fork or dough blender, incorporate until crumbly. Sprinkle in the ice water, tossing the dough with a fork until it is just moist enough to hold together without appearing crumbly. Knead briefly with your hands until dough is smooth and then shape into a round.
- Roll the dough to a thickness of 1/8-1/4 in and approximately 3 inches larger than that of the pie pan. Place in the pie pan and then work it around until it evenly covers the whole pan.
- Layer half the tomato slices in the pie crust and sprinkle with half the feta cheese. Whisk together eggs and pesto until well mixed, and stir in mozzarella, basil/parsley, onion powder, garlic powder, salt and pepper. Pour half of the mixture over first tomato layer. Add a second layer of tomato slices and top with the rest of the egg mixture. Sprinkle the remaining feta cheese on top.
- Bake for 20-25 minutes, or until egg mixture firms and feta browns.
Nutrition Facts : Calories 534.3, Fat 32.4, SaturatedFat 9, Cholesterol 196.4, Sodium 704.7, Carbohydrate 43.8, Fiber 5.6, Sugar 6.7, Protein 19.3
ROASTED TOMATO, BASIL & PARMESAN QUICHE
A taste of summer, this quiche is full of Italian flavours and is perfect for dinner in the garden
Provided by Barney Desmazery
Categories Afternoon tea, Lunch, Main course, Snack, Supper
Time 1h40m
Number Of Ingredients 8
Steps:
- To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
- Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
- In a small roasting tin, drizzle the tomatoes with olive oil and season with salt and pepper. Put the tomatoes in a low shelf of the oven.
- Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
- When you remove the tart case from the oven, take out the tomatoes, too.
- While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season. When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices.
Nutrition Facts : Calories 494 calories, Fat 39 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.48 milligram of sodium
VEGETABLE & PESTO QUICHE
Make and share this Vegetable & Pesto Quiche recipe from Food.com.
Provided by Pretty_Smart
Categories Savory Pies
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Line a quiche dish with puff pastry and spread the pesto on the base of the pastry.
- Chop all the vegetables, apart from the tomatoes, and saute in olive oil for 10 minutes.
- Pour the veg mix into the quiche dish on the puff pastry.
- In a separate bowl, whisk the eggs with the milk and season with salt and pepper and parsely.
- Pour this mixture on top of the veg mix and place the halved cherry tomatoes on top.
- Bake in a pre-heated oven at 180 degrees for approx 25 mins or until a knife inserted into the egg comes out clean.
- Delicious served at room temperature with a side salad.
Nutrition Facts : Calories 312.5, Fat 19.1, SaturatedFat 5.2, Cholesterol 108.6, Sodium 154.2, Carbohydrate 27.7, Fiber 2.5, Sugar 4.4, Protein 8.7
PESTO TOMATOES
A friend of mine makes these for me all the time and they are scrumptious! Make these ahead of time, and pop into the oven 15 minutes before guests arrive. The aroma will make their mouths water.
Provided by lovedody
Categories Appetizers and Snacks
Time 30m
Yield 10
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Slice tomatoes in half, and scoop out about a tablespoon of flesh from the center of each half. Fill pocket with pesto, and sprinkle generously with cheese. Place tomato halves in a well oiled baking dish.
- Bake in preheated oven until cheese is melted and bubbly, and slightly browned. Serve warm.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 4.8 g, Cholesterol 12.8 mg, Fat 8.7 g, Fiber 1.4 g, Protein 6.9 g, SaturatedFat 3.3 g, Sodium 252.7 mg, Sugar 2.5 g
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